Abattoir Practices by-Products and Wool Technology

AvV. P. Singh,Neelam Sachan

Häftad, Engelska, 2017

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Beskrivning

The use of abattoir establishments, including the procedures involved in producing high-quality meat, and the scientific evaluation of food animals and their carcasses, are all examined in an effective manner. The sustainability of the meat industry and meat food sector is largely dependent on the proper utilization of by-products generated in abattoirs, such as blood, hides and skins, intestines, bones, and glandular by-products. These topics are discussed in a more understandable and realistic manner. The book also covers the waste generated by abattoirs and the sanitary requirements for these establishments. Additionally, the book provides comprehensive information on wool technology, including the process of shearing, sampling, wool structure, physico-chemical properties, processing, and testing. This valuable resource will serve as a source of knowledge and information for those involved in the meat and wool industries, including professionals, businesses, planners, and researchers.

Produktinformation

Utgivningsdatum:2017-03-10
Mått:317 x 229 x 15 mm
Vikt:860 g
Format:Häftad
Språk:Engelska
Antal sidor:458
Förlag:New India Publishing Agency
ISBN:9788196053642

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Mer om författaren

V. P. Singh, Professor and Officer Incharge, Department of Livestock Products Technology, College of Animal Husbandry and Veterinary Sciences, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut, Uttar Pradesh, India, formerly Assistant Professor, Department of Livestock Products Technology, U.P. Pt. Deen Dayal Upadhyay Veterinary University Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh 281 001, India.Neelam Sachan Veterinary Officer, Department of Animal Husbandry, U.P. Government, India.

Innehållsförteckning

1. Layout and Management of Abattoirs2. BIS Standards on Organization and Layout of Abattoirs 3. Pre-slaughter Care, Handling and Transport of Meat Animals Including Poultry 4. Ante-Mortem Examination 5. Post-Mortem Inspection 6. Animal Slaughter Procedures and Ritual Slaughter Methods 7. Humane Slaughter Method for Animals 8. Slaughtering and Dressing of Meat Animals Including Poultry 9. Evaluation and Grading of Live Animals and Carcasses 10. Cutting and Fabrication of Carcasses of Different Animals 11. Quality and Safety Management Systems in Abattoir 12. Abattoir By-products 13. Plan and Layout of by-products Utilization Plant 14. Rendering Methods-Preparation of Meat, Bone and Fish Meal 15. Blood 16. Hides and Skins 17. Bones, Hoofs and Horns 18. Processing of Animal Stomach and Intestines 19. Utilization of Animal Organs and Glands in Pharmaceutical, Cosmetic and Food Industry 20. Abattoir and Meat Plant Effluent Treatment 21. Sanitation of Abattoir and Meat Processing Plant 22. Glossary of Terms in Wool Industry 23. Introduction to Wool, Fur, Pelt and Speciality Fibers with Respect to Processing Industry 24. Basic Structure of Wool Fiber and Development of Wool Follicle 25. Classification, Grading and Quality Characteristics of Wool 26. Wool Shearing, Processing and Storage27. Physical, Mechanical and Chemical Testing of Wool